I have made this twice and it is a keeper. I used canned sugar free cherry pie filling rather than the first four ingredients. I did add the almond extract to the pie filling. Almond extract really adds to cherry pies.
Cherry Swirl Coffee Cake serves 8 From Diabetic's H E Cookbook
1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix 1 (4 serv) pkg Jello s/f cherry gelatin 1 1/3 cups water (divided) 2 cups (one 16 oz can) tart red cherries, packed in water, drained 1 tsp. almond extract 1 1/2 cups Bisquick Reduced Fat Baking Mix 1/4 cup Sugar Twin or Sprinkle Sweet 2/3 cup Carnation n/f dry milk powder 1 tabl. + 1 tsp. reduced calorie margarine, melted and slightly cooled 1 tsp. vanilla extract 2 eggs, slightly beaten or equivalent in egg substitute
Preheat oven to 350 degrees. Spray a 9 x 9 cake pan with butter flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, 1 cup water and cherries. Cook over medium heat, stirring constatntly until mixture thickens and starts to boil. Remove from heat. Stir in almond extract. Put pan on a wire rack and allow to cool.
Meanwhile, in a medium bowl, combine baking mix, Sugar Twin and dry milk powder. In a small bowl, combine margarine, remaining 1/3 cup water, vanilla extract and eggs. Add liquid mixture to baking mix mixture. Mix well to combine. Spread 2/3 of the batter into prepared cake pan. Evenly spread cherry mixture over batter. Drop remaining batter by teaspoon over cherry mixture to form 8 mounds. Bake 20 to 25 min. or until light golden brown. Quickly spray top with butter flavored cooking spray. Place cake pan on a wire rack and let set at least 5 min. cut into 8 servings. Good warm or cold.
Note from Ann: The first 4 ingred. with the exception of only using 1 1/4 cups of water is the same recipe as on page 272 to make Jo's Cherry Pie Filling. The almond extract of 1/2 tsp. is optional. Cooking directions are in the first paragraph. This recipe can be used in place of any can of Cherry Pie Filling.
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